Every time I serve my Southern Tomato Pie, I smile at the remarkable blend of ripe tomatoes, sharp cheddar, and grated Parmesan layered over a flaky deep dish crust. A touch of garlic and onion powder, a dollop of creamy mayonnaise, and fresh basil complete its rich, savory charm, incredibly satisfying.

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I’ve always been fascinated by recipes that bring together unexpected twists and this one is no different. I fell in love with the idea of a Southern Tomato Pie that combines a 9 inch deep-dish crust with the fresh bite of four thick-sliced tomatoes and just the right amount of salt to draw out their sweetness.

The mix of creamy mayonnaise with a blend of sharp cheddar and Parmesan cheeses really took it to another level while a sprinkle of garlic and onion powders along with fresh basil amps up the flavor. I first tried a similar dish when experimenting with an Easy Florida Tomato Pie and it reminded me of my childhood treats.

If you love recipes like a Tomato Pie Recipe Southern or even a Palmetto Cheese Tomato Pie, you’ll definitely want to give this one a try. It might not be perfect but sometimes that’s what makes it so real.

Why I Like this Recipe

I really love this recipe because it just makes me feel happy whenever I make it. First, the tomatoes are always so fresh and juicy which reminds me of summer days spent hanging with friends. Second, the mix of sharp cheddar and Parmesan gives it an amazing, cheesy flavor that I can’t get enough of, even if sometimes the measurements are a bit off. Third, the crust is super satisfying – it’s crispy at the bottom but still soft enough to hold all the yummy layers together. And lastly, the fresh basil sprinkled on top just ties everything together, adding that extra kick that makes the whole pie taste just perfect.

Ingredients

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Fresh tomatoes deliver fiber and vitamins while adding tangy, juicy, and subtly sweet flavors.
Mayonnaise brings creaminess and rich, smooth texture that balances the tart tomatoes nicely.
Sharp cheddar cheese adds robust, tangy flavor and protein, intensifying each delicious bite.
Grated Parmesan offers nutty umami, supplementing the dish with extra depth and saltiness.
Fresh basil leaves deliver an aromatic punch, lightening the pie with herbal, zesty notes.
The deep-dish pie crust provides hearty carbohydrates, framing the flavors with a crispy, buttery base.

Ingredient Quantities

1 9 inch deep-dish pie crust (store bought or homemade)

4 large ripe tomatoes (about 2 lbs total), sliced 1/4 inch thick

1/4 cup salt (for draining the tomatoes)

1/2 cup mayonnaise

2 cups shredded sharp cheddar cheese

1/2 cup grated Parmesan cheese

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon freshly ground black pepper

1/4 teaspoon extra salt (adjust as needed)

1/4 cup chopped fresh basil

How to Make this

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1. Preheat your oven to 425°F and roughly set your ingredients on the counter so everything’s ready.

2. Arrange the sliced tomatoes on a tray and sprinkle them with the 1/4 cup salt. Let them drain for about 15 minutes then gently pat them dry with paper towels.

3. In a small bowl, mix together the 1/2 cup mayonnaise, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon extra salt.

4. Place your 9-inch deep-dish pie crust in a pie pan (homemade or store bought works) and spread the mayo mixture evenly over the bottom.

5. Sprinkle 1 cup of the shredded sharp cheddar cheese evenly on the mayo layer.

6. Lay the tomato slices over the cheese in a single layer, covering as much as you can.

7. Sprinkle the remaining cheddar cheese (1 more cup) and then 1/2 cup grated Parmesan cheese on top of the tomatoes.

8. Sprinkle the chopped fresh basil over the entire pie for that fresh flavor kick.

9. Pop the pie in the oven and bake for about 30 minutes or until the cheese turns bubbly and lightly browned.

10. Take it out of the oven, let it cool for a few minutes, slice it up, and serve while still warm. Enjoy your delicious Southern Tomato Pie!

Equipment Needed

1. Preheated oven (set to 425°F)
2. Clear counter space for prepping all your ingredients
3. A baking tray (or sheet) for arranging your sliced tomatoes
4. Paper towels to gently pat dry the tomatoes
5. A small mixing bowl for blending the mayo and spice mix
6. Measuring cups and spoons for accurate portions of salt, mayo, and spices
7. A 9‑inch pie pan to hold the deep-dish crust and toppings
8. A spatula for evenly spreading the mayo mix over the crust

FAQ

Can I use heirloom tomatoes instead of large ripe tomatoes?

Yeah, you can use heirloom tomatoes, but be sure they are pretty ripe. Just adjust the salt since heirlooms can be a bit juicier.

Do I really need to salt and drain the tomato slices before assembling?

Yes, salting and draining helps remove extra water so your pie won't get soggy. It makes a big difference in the final texture.

Can I use a homemade pie crust instead of store bought?

For sure! Homemade crust works great. Just be careful not to overwork your dough to keep it flaky and tender.

Are there any alternatives to the sharp cheddar cheese in this recipe?

You can try a mix of cheeses if you wanna experiment. But the sharp cheddar gives it that classic southern flavor that makes this pie special.

How long do I need to bake the pie after assembling?

The baking time usually ranges between 25 to 30 minutes, but keep an eye on it. You want the cheese to be melted and bubbly without burning the crust.

The Best Southern Tomato Pie Recipe Substitutions and Variations

If you cant find mayo, you can swap it with a good quality Greek yogurt that gives still the creaminess but a tangy twist
If sharp cheddar ain’t your vibe, try using Monterey Jack or even a mix of cheddar and Monterey Jack for a milder flavor
You could replace the Parmesan with Pecorino Romano which adds a salty, nutty taste and a bit of extra kick
If you don’t have fresh basil, dried basil or even chopped oregano can be a decent stand-in to give that herby smell

Pro Tips

1. Make sure you drain your tomatoes really well so your crust doesn’t get soggy. If they’re super juicy, letting them sit a bit longer or patting them dry extra hard can save your pie.
2. Let the mayo mix sit for a few minutes after you mix it in so the garlic and onion powders really get a chance to blend with the other ingredients.
3. For an even crispier top, you can try adding a handful of cheddar cheese in the middle of baking. This helps create a tasty, crunchy layer up top.
4. Don’t rush letting the pie cool though – letting it sit for a few minutes before slicing makes it a lot easier to cut and enjoy.

The Best Southern Tomato Pie Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. Preheated oven (set to 425°F)
2. Clear counter space for prepping all your ingredients
3. A baking tray (or sheet) for arranging your sliced tomatoes
4. Paper towels to gently pat dry the tomatoes
5. A small mixing bowl for blending the mayo and spice mix
6. Measuring cups and spoons for accurate portions of salt, mayo, and spices
7. A 9‑inch pie pan to hold the deep-dish crust and toppings
8. A spatula for evenly spreading the mayo mix over the crust

Ingredients

1 9 inch deep-dish pie crust (store bought or homemade)
4 large ripe tomatoes (about 2 lbs total), sliced 1/4 inch thick
1/4 cup salt (for draining the tomatoes)
1/2 cup mayonnaise
2 cups shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon extra salt (adjust as needed)
1/4 cup chopped fresh basil

Directions

Preheat your oven to 425°F and roughly set your ingredients on the counter so everything's ready.
Arrange the sliced tomatoes on a tray and sprinkle them with the 1/4 cup salt. Let them drain for about 15 minutes then gently pat them dry with paper towels.
In a small bowl, mix together the 1/2 cup mayonnaise, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon extra salt.
Place your 9-inch deep-dish pie crust in a pie pan (homemade or store bought works) and spread the mayo mixture evenly over the bottom.
Sprinkle 1 cup of the shredded sharp cheddar cheese evenly on the mayo layer.
Lay the tomato slices over the cheese in a single layer, covering as much as you can.
Sprinkle the remaining cheddar cheese (1 more cup) and then 1/2 cup grated Parmesan cheese on top of the tomatoes.
Sprinkle the chopped fresh basil over the entire pie for that fresh flavor kick.
Pop the pie in the oven and bake for about 30 minutes or until the cheese turns bubbly and lightly browned.
Take it out of the oven, let it cool for a few minutes, slice it up, and serve while still warm. Enjoy your delicious Southern Tomato Pie!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.